Ingredients:

  • 3-4 lb beef chuck roast, trimmed
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon all-purpose flour
  • 4 medium carrots, peeled and cut into large chunks
  • 4 medium potatoes, diced (about 1-inch pieces)
  • 1 large onion, quartered
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary
  • 1 bay leaf

Instructions:

  1. Trim and season the roast with salt, pepper, and flour. Chop vegetables as directed above.
  2. Heat olive oil in a large skillet over medium-high heat. Brown the roast on all sides, about 3-4 minutes per side.
  3. Place the browned roast in the slow cooker. Surround it with carrots, potatoes, onion, and garlic.
  4. In a bowl, whisk together beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf. Pour the mixture over the roast and vegetables.
  5. Cover and cook on low for 6-8 hours (or high for 4-5 hours) until the beef is fork-tender.
  6. Remove the roast and let it rest for a few minutes before slicing. Strain the cooking liquid for a smoother gravy, if desired.